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Old 06-06-2006, 07:02 AM   #11
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I totally agree with all the posts about letting the pizza dough rise over night---the dragon of fighting a dough that is stronger than you is vanquished before you even start to roll it out--------it really does relax the dough to where it's a *****cat to deal with--------WELL worth the wait and will last SEVERAL days in the fridge until you are ready. I also put my dough after it's been through the kneading cycle of the bread machine in a large ziploc bag and place it in the fridge---takes up less space I find and keeps the dough moist.
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Old 06-06-2006, 08:22 AM   #12
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This I have to try!

I make pizza dough fairly often and in general it's a breeze -- really predictible, really straightforward. However! You put it perfectly when you talk of "fighting a dough that is stronger than you" because that's when it all gets frustrating instead of fun!

Love the ziploc idea. I gather that means you've never opened up the fridge and found a previously-small mound of dough taking over the entire fridge?!
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Old 06-06-2006, 09:38 AM   #13
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After the dough rises and you deflate it before forming your

pizza crusts, let it rest for a few minutes more, covered. Every time you work the dough the gluten developes and you need to let it relax. After resting, and dividing if you are making more than 1 pizza, it should stretch out without a problem. About a 10 to 15 minute rest should do it.
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Old 06-06-2006, 12:18 PM   #14
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Hey all,

I'm thinking that Andy's recipe has wwwwaaaay too much salt too, especially if you're using kosher salt. But, insofar as the yeast goes, I learned a long time ago that 1 packet of yeast equals 2 1/4 tsp, and that is the ratio that I use in all my yeast recipes, as I buy the yeast in bulk and keep it in the fridge. Also, I agree that EVOO should be subbed for the veg shortening. Make sure the water is the correct temperature, as it will have an effect on the yeast bubbling. Then, start w/ about 2 1/2c of flour, and add more as necessary. Like I learned from Emeril, believe it or not, you can always add but you cannot take away.
Hopefully this helps...
B.
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Old 06-06-2006, 01:02 PM   #15
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2 1/4 tsp, 1/4 ounce, 7 grams. Three different ways to measure the same amount of yeast!

You could be right about the salt. I don't find the crust salty to my taste.
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Old 06-06-2006, 01:46 PM   #16
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Ayrton,

I don't know what's happened to my posting on the pizza dough in the ziploc bag--can't seem to find it though I know that it was here a few hours ago-- but NO you will not have to worry about a I Love Lucy moment where the dough goes everywhich way but loose. Yes, it will expand maybe a third to half of the way but it won't overwhelm your fridge. All I can think is that I referred to the dragon becoming like a satiated cat if allowed to rest overnight in the fridge and when it was first posted without me even thinking about it I used the pet name for a cat using the "P" word with cat and the p word was bleeped out. No problem-- I was embarassed as I was not trying to be crude but using an ancient word but not surprised -- I had no intention of meaning anything else than a cat and I'm really surprised even with the word blocked out that the entire posting (maybe I'm wrong and it's somewhere else) has been blocked out. If so then it's stands that this is a very tightly monitored site which is a good thing in the long run. So there you go------hope that this works for you.
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Old 06-06-2006, 01:51 PM   #17
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ok, now I'm going blind--really, I'm getting my eyes checked next week. I see my posting after all--apologies to the website. But despite the fact that I'm going blind---do take my word for it---refrigerating the pizza dough will really make the job so much easier.
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Old 06-06-2006, 01:57 PM   #18
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Quote:
Originally Posted by expatgirl
ok, now I'm going blind--really, I'm getting my eyes checked next week. I see my posting after all--apologies to the website. But despite the fact that I'm going blind---do take my word for it---refrigerating the pizza dough will really make the job so much easier.
Must be one of the Site Helpers messing with you.

I use a zip lock bag too and stick it in the fridge, or freezer - Great trick ,Expatgirl.
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Old 06-07-2006, 05:33 AM   #19
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Might have been an Alzheimer's moment, too--ha, ha, and my computer glasses really DO need changing--OR, MJ, I feel less guilty using your reasoning---the site helpers were messing with me. Ha! Just kidding, site helpers, it's meeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee, myself, and I at fault. Getting back to refrigerated dough, I guess this is also why there are so many recipes for refrigerator rolls------it relaxes the gluten and they are pillowy to eat.
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Old 06-07-2006, 10:22 AM   #20
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The real issue, answering your original question is the "shortening".
You are using a recipe more suited to biscuits or pie dough. Use vegeatble oil or olive oil... and it will not be as tough.

If you want an "official" recipe go to the Food network site and search for Sara Molton's easy pizza dough recipe...

OBTW the same recipe will make a great Foccica Bread.
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